The weekend I returned from Alaska, I was craving something bright. Pesto, to be exact. Bright, spicy little bites of summer that remind me of warm afternoons with my Nonna. I think I got the last batch of local basil from my green market, and now I have my own little jar of summer, sitting in the door of the refrigerator.
Pesto
6oz fresh basil
3cloves garlic
1/2c. pine nuts
1-2tbsp olive oil
Kosher or Sea salt
Wash and dry the basil, removing any browned leaves, stems are fine. Peel and lightly chop the garlic.
Place basil, garlic and pine nuts in the blender and blitz quickly. Add a drizzle of olive oil and pinch of salt and blitz again. Stop when it resembles a paste.
Pesto is best when everything is not completely blended and homogeneous.
Store in a jar or airtight tub it the refrigerator
2 comments:
You know, I love pesto made with pine nuts. But Sophie is allergic to them. I suppose I could try to make pesto with sunflower seeds or pumpkin seeds.. Hmmm...
Can Sophie have cashews? Those would be the first I'd try if she can. Otherwise maybe use pumpkin seeds you roast yourself, they may have a milder flavor than those huge green ones I see at Trader Joe's and Whole Foods
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